Heat the olive oil in a large saucepan, add the onions, cover, and cook for 5 minutes. Add carrots, parsnips, leeks, cabbage, thyme, and bay leaves and stir to lightly coat them all with oil. Cover and cook gently for another 10 minutes.

Add beans and stock, bring to boil, then reduce the heat, cover, and let simmer over gentle heat for 30 minutes. Season with salt, black and cayenne pepper, then ladle into warmed bowls, and top each with cheese and sour cream. Serve with whole-wheat bread.

Recipe from wonderful book "The best of Rose Elliot. The Ultimate vegetable collection".

Preheat oven to 350 degrees F. Grease bottom and 1/2 inch up the sides of one 9x5x3-inch pan; set aside. In a large bowl combine flour, baking powder, baking soda, salt, and ginger. Make a well in center of flour mixture; set aside.

In a medium bowl stir together eggs, bananas, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Meanwhile, toss chopped mango in 1 Tbsp. flour. Fold dates and mango into batter. Spoon batter into prepared pan.

Bake for about 70 minutes or until a wooden toothpick inserted near the center comes out clean. If necessary to prevent overbrowning, cover loosely with foil for the last 15 minutes of baking. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on rack. Wrap and store overnight before slicing.

June 02, 2015

As I promised, I tried Dorie's Greenspan recipe with mango. Instead of 3 apples, I took 2 medium size mangos.
Results are much better than with apples. It became a really French cake. It's goes very well with icecream, tea, coffee or just cup of milk.

Sift together flour, baking powder, salt, and sugar. Beat the egg with the milk, add farmer's cheese.
Pour the egg–milk-cheese mixture into the flour mixture and beat well. Gently fold in 1⁄2 cup of the strawberries.
Grease skillet with a thin film of vegetable oil, then heat over medium heat until very hot.
Use about 1⁄4 cup of batter to form each griddle cake. Cook in the hot pan until bubbles form on the surface and edges are dry. Turn and cook until the other side is golden brown.
Serve with butter, maple syrup.